A Collection of some of the best Ground Beef Recipes around!
Only $2.97 … fantastic bargain price for lots of yummy meals!
Ground Beef is one of America’s favorite meats to use for cooking because it’s inexpensive, tasty and very versatile!
You can use Ground Beef in sandwiches, casseroles, soups, salads, omelets and the list just goes on and on! I’ve put together a collection of some the best Ground Beef recipes I could find and now you can have them too! Just take a look at some of the tasty recipes that are included in this ebook!
Apple Meatloaf
All at once Spaghetti
Beef Taco Salad
Beef Noodle Bake
Beef Pita, Greek Style
Braunburgers
Campers Hobo Pie
Castle Stuffed Peppers
Loads More!
Only $2.97 … ebook is delivered by email as an attachment to your email after ordering.
3 8-ounce tuna steaks, 1-inch thick
1/3 cup soy sauce
2 cloves garlic, minced
1-1/2 teaspoon packed brown sugar
1-1/2 teaspoon finely shredded fresh ginger
8 10-inch flour tortillas
1 tablespoon cooking oil
3/4 cup fat-free dairy sour cream
3/4 cup bottled honey-mustard salad dressing
2 cups lightly packed arugula leaves
1 large red onion, sliced (1 cup)
1 medium tomato, chopped (1 cup)
Place fish in a plastic bag set in a shallow dish. In a small bowl stir together soy sauce, garlic, sugar, and ginger; pour over fish. Seal bag. Marinate in refrigerator 1 to 2 hours; turn bag occasionally. Drain; discard marinade. For charcoal grill, grill fish on greased rack of uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily (tuna may be slightly pink in center), turning once. (For gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover; grill as above.) Cut tuna into 1/2-inch chunks. Brush both sides of tortillas lightly with cooking oil and place 2 at a time on grill rack for 30 to 45 seconds or just until warmed.
In a medium bowl stir together sour cream and salad dressing. For each wrap, spread 3 tablespoons of the sour cream mixture on a tortilla. Place some of the tuna near an edge of tortilla. Top with some of the arugula, onion, and tomato. Fold edge over filling; fold in the sides and roll up. Makes 8 wraps.
1 pound ground lean beef
1 medium onion, chopped (about 1 cup)
2 celery ribs, chopped (about 1 cup)
1 (14 1/2-ounce) can diced tomatoes
1 1/2 cups jarred tomato-based pasta sauce
1/2 cup water
1 tablespoon tomato paste
1/2 teaspoon kosher salt
1/8 teaspoon coarsely ground black pepper
8 ounces (2 cups) uncooked elbow macaroni
Heat a large nonstick skillet over medium-high heat. Add beef, onion and celery; cook, mixing occasionally with a large spoon to break up meat, until beef is browned and onion is softened. Add tomatoes, pasta sauce, water, tomato paste, salt and pepper. Cover and simmer 15 minutes.
Cook macaroni according to package directions; drain and transfer to a large bowl. Add sauce and toss to combine. Serves 6.
Cooking Recipes Ebook Collection on CD is an absolutely MASSIVE collection of 45 cooking and recipe ebooks, with over 8,000 delicious recipes, ones you and your family are sure to love. And just think of how impressed dinner guests will be with your recipes!
You’ll have thousands and thousands of mouthwatering, yummy, delicious recipes, for any occasion! Whether you want to cook up a romantic dinner for two, cater for business, plan a party, or make a meal for the family….these cookbooks have what you want!
2 lbs. ground beef (use very lean)
1 egg, slightly beaten
1 lg. grated onion
Salt to taste
1 (12 oz.) bottle chili sauce
1 (12 oz.) jar grape jelly
Juice of 1 lemon
Blend together meat, egg, onion, and salt. Form into 100 small meatballs. Cook until well browned; drain off any extra fat.
Combine chili sauce, jelly, and lemon juice. Pour over meatballs and simmer in skillet until heated through. Serve in heated chafing dish. Great appetizers!
2 tablespoons salt
1 tablespoon coarsely ground black pepper
1 tablespoon (packed) golden brown sugar
2 teaspoons garlic powder
1 1/2 teaspoons cornstarch
1 1/2 teaspoons onion powder
1 teaspoon lemon-pepper seasoning with garlic and onion
1 teaspoon chili powder
1 teaspoon cayenne pepper
1/2 cup (1 stick) unsalted butter, room temperature
2 (4-pound) chickens, quartered, rinsed, patted dry
1 sourdough baguette, cut on diagonal into 3/4-inch-thick slices
Combine first 9 ingredients in small bowl; whisk spice rub to blend
well. Transfer 1 tablespoon spice rub to medium bowl; add butter and
mix well.
Sprinkle spice rub over both sides of chicken pieces. Arrange
chicken pieces on waxed-paper-lined baking sheets. Cover chicken with
more waxed paper and let stand at room temperature at least 1 hour
and up to 2 hours.
Prepare barbecue (medium-high heat). Reserve 4 tablespoons seasoned
butter. Spread remaining seasoned butter on 1 side of baguette
slices. Place bread slices on platter and cover. Place chicken on
grill, skin side up. Grill 20 minutes. Turn chicken over. Grill until
skin is deep golden brown, about 15 minutes. Turn chicken again and
grill, skin side up, until cooked through (no red shows when chicken
is cut at thigh bone), about 5 minutes longer. Transfer chicken to
platter. Brush chicken with reserved 4 tablespoons seasoned butter.
Grill bread until just golden, about 2 minutes per side. Arrange
toasts around chicken and serve.
